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Ingredientes
- 1 x onion sliced thin
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil plus additional for frying the okra
- 3 c. fresh corn kernels including the pulp (cut from about 4 scraped from the cobs - ears of corn)
- 1 x tomato seeded and minced
- 1/2 c. heavy cream
- 1/4 c. water
- 1/4 lb okra rinsed well and patted dry cornmeal seasoned with salt and pepper for coating the okra
Direcciones
- In a heavy saucepan cook the onion in the butter and 1 Tbsp. of the oil over moderate heat, stirring occasionally, till it is golden brown, add in the
- corn, the tomato, the cream, and the water, and cook the mix, covered,
- over moderately low heat, stirring occasionally, for 20 min. Season the corn mix with salt and pepper and keep the mix hot, covered.
- Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat till it is warm but not smoking and in it fry the okra in batches for 1 to 2 min, or possibly till it is golden brown, transferring it
- with a slotted spoon as it is fried to paper towels to drain. Serve the corn mix topped with the fried okra.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 414g | |
| Calories 611 | |
| Calories from Fat 520 | 85% |
| Total Fat 59.14g | 74% |
| Saturated Fat 29.5g | 118% |
| Trans Fat 0.35g | |
| Cholesterol 143mg | 48% |
| Sodium 43mg | 2% |
| Potassium 626mg | 18% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.93g | 5% |
| Protein 5.01g | 8% |
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